ScholarLens Back to search
2019•DOAJ (DOAJ: Directory of Open Access Journals)Open access

Lactic Acid Bacteria Isolated from Traditional Cheese

Miroslava Kačániová, Soňa Felšöciová, Peter Haščí­k, Ľudmila Nagyová, Elena Horská, Lucia Godočí­ková, Ľubomí­r Lopašovský, Margarita Terentjeva, Simona Kunová

Open full text 5 citations

Abstract

Different strains of lactic acid bacteria (LAB) could be identified in cheeses made in accordance with national recipes. This strains of LAB are not within the starter cultures used in the dairy industry. The aim of the present study was to identify LAB in traditional cow’s milk cheeses of Slovakia. An amount of 40 samples of cheese were produced in the four regions of the Slovakia. LAB were cultured on de Man, Rogosa and Sharpe media for 48 h at 37 °C microaerophilically. The of LAB were confirmed with MALDI-TOF. LAB colonies were subcultured on TSA and 166 cultures were used for further confirmation. The following genera and species were identied with mass spectrometry method: Lactococcus spp., including L. lactis and L. garvieae; Lactobacillus spp., including L. curvatus, L. delbrueckii, L. fermentum, L. papacasei, L. paraplantarum, L. plantarum and L. sakei; Enterococcus spp., including E. durans, E. faecalis, E. faecium and E. italicus; Leuconostoc spp., including L. mesenteroides; Pediococcus spp. with P. pentosaceus and Streptococcus spp. with S. salivarius ssp. thermophilus.

About this research paper

What this paper is about

Different strains of lactic acid bacteria (LAB) could be identified in cheeses made in accordance with national recipes. This strains of LAB are not within the starter cultures used in the dairy industry. The aim of the present study was to identify LAB in traditional cow’s milk cheeses of Slovakia. An amount of 40 samples of cheese were produced in the four regions of the Slovakia. LAB were cultured on de Man, Rogosa and Sharpe media for 48 h at 37 °C microaerophilically. The of LAB were confirmed with MALDI-TOF. LAB colonies were subcultured on TSA and 166 cultures were used for further confirmation. The following genera and species were identied with mass spectrometry method: Lactococcus spp., including L. lactis and L. garvieae; Lactobacillus spp., including L. curvatus, L. delbrueckii, L. fermentum, L. papacasei, L. paraplantarum, L. plantarum and L. sakei; Enterococcus spp., including E. durans, E. faecalis, E. faecium and E. italicus; Leuconostoc spp., including L. mesenteroides; Pediococcus spp. with P. pentosaceus and Streptococcus spp. with S. salivarius ssp. thermophilus.

Why it matters

OpenAlex reports 5 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Different strains of lactic acid bacteria (LAB) could be identified in cheeses made in accordance with national recipes. This strains of LAB are not within the starter cultures used in the dairy industry. The aim of the present study was to identify LAB in traditional cow’s milk cheeses of Slovakia. An amount of 40 samples of cheese were produced in the four regions of the Slovakia. LAB were cultured on de Man, Rogosa and Sharpe media for 48 h at 37 °C microaerophilically. The of LAB were confirmed with MALDI-TOF. LAB colonies were subcultured on TSA and 166 cultures were used for further confirmation. The following genera and species were identied with mass spectrometry method: Lactococcus spp., including L. lactis and L. garvieae; Lactobacillus spp., including L. curvatus, L. delbrueckii, L. fermentum, L. papacasei, L. paraplantarum, L. plantarum and L. sakei; Enterococcus spp., including E. durans, E. faecalis, E. faecium and E. italicus; Leuconostoc spp., including L. mesenteroides; Pediococcus spp. with P. pentosaceus and Streptococcus spp. with S. salivarius ssp. thermophilus.

Key concepts: Lactic acid, Bacteria, Food science, Biology, Microbiology, Chemistry, Genetics

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Lactic Acid Bacteria Isolated from Traditional Cheese — Research Paper | ScholarLens